We are obsessed with this dish lately, and it's perfect for your cider brunch. A Dutch baby is a sweet breakfast dish, kind of like a cross between a crepe, pancake, and a popover. This recipe makes one very generously sized pancake, great for a romantic shared brunch for two. A healthy, hangover helper for one, or a nice brunch appetizer to share. We suggest pairing this with a semi-dry cider like The Mitten.

Ingredients:

3 large eggs

¾ cup milk

2 TB melted butter (plus a little extra to grease your cast iron pan)

2 TB corn starch

½ cup AP flour

2 TB sugar

1 tsp salt

Suggested Topping:

2-3 apples, tossed in cinnamon and sugar and then sautéed with a small handful of raisins and a good dollop of butter.

Method:

Preheat oven to 450°F.

Place an 8-10 inch cast iron pan in the oven to preheat for at least 20 minutes. (About the amount of time it takes to whip up the batter)

Pour 1 TB melted butter in, and around the hot pan, pour off any excess.

Pour batter into greased, hot pan.

Bake 20-25 minutes, or until puffed and deeply golden brown.

Pour over a warm mixture of sliced apples and raisins that have been sautéed in butter, cinnamon and sugar. Top with powdered sugar and serve warm.